Chicken and Spring Vegetable Toss

Chicken and Spring Vegetable Toss

You'll feel a spring in your step when you serve this colorful pasta toss for brunch, lunch or dinner.

Prep Time

10

Minutes

Total Time

25

Minutes

Makes

6

servings

3
cups uncooked fusilli (corkscrew) pasta (9 ounces)
3/4
pound boneless skinless chicken breast, cut into 1-inch pieces
1
medium red bell pepper, cut into 1-inch pieces
1
medium yellow bell pepper, cut into 1-inch pieces
1/2
pound asparagus, cut into 1-inch pieces
1
tablespoon water
1/2
teaspoon pepper
1
container (10 ounces) refrigerated reduced-fat Alfredo pasta sauce
  1. Cook and drain pasta as directed on package.
  2. While pasta is cooking, spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 3 to 4 minutes, stirring frequently, until brown.
  3. Stir bell peppers, asparagus, water and pepper into chicken; reduce heat. Cover and simmer 3 to 4 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
  4. Stir pasta and Alfredo sauce into chicken mixture; cook until hot.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Prepare this recipe using 3/4 pound uncooked peeled deveined large shrimp in place of the chicken. In step 2, cook shrimp in sprayed skillet until pink and firm.
Time Saver
Use 2 cups frozen bell pepper pieces (from a 16-ounce bag) and a 10-ounce package of frozen asparagus cuts instead of the fresh vegetables. Thaw vegetables before using.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 320
    • (Calories from Fat 70 ),
  • Total Fat 8 g
    • (Saturated Fat 4 g,),
  • Cholesterol 50 mg;
  • Sodium 270 mg;
  • Total Carbohydrate 42 g
    • (Dietary Fiber 3 g,
  • Protein 23 g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 2 Vegetable;
    • 2 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.